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Ximenez-Spinola 是在西班牙唯一，也是全世界唯一專門以Pedro Ximenez葡萄釀酒的酒莊。
沒有人會想像Pedro Ximénez葡萄可以釀出如此低甜度的干酒。更別提這會是Pedro Ximénez葡萄最具表現力的釀法之一。葡萄酒的品質和收結取決於優質風土。此酒就是一切的開始。
西班牙 Jerez de la Frontera
100% Pedro Ximénez
從每噸新鮮葡萄軟壓榨出不到600升汁液。連皮注入300升法國橡木桶中，每天向桶中添加30升 - 故名“慢發酵”，使酵母每天可清除掉所有糖分，使葡萄酒保持於dry水平。由於Pedro Ximénez葡萄保持糖分的效能，這種發酵法尤其困難。
7ºC - 12ºC
Ximenez-Spinola is the only cellar in Spain and in the world specialises in grapes from the variety 'Pedro Ximenez'.
“Finding the origins...”
Nobody ever thought that making such a dry wine from Pedro Ximénez grape was possible. Nobody ever thought that this would possibly be one of the most expressive wine in a tasting. The qualities and finishing of a wine depend on the nobility of its origin. Here is where it all begins.
Jerez de la Frontera, Spain
Country of Origin:
100% Pedro Ximénez
White wine 100% from Pedro Ximénez grape, which is overripe for 21 days in addition to the conventional harvest. It is collected by hand and transported in 15 kg. boxes to avoid damage to the fruit, already evolved and less compact than fresh grapes, but full of aromatic and sensitive concentrations.
It is milled in a soft winepress, with yields per tonne of fresh grape of less than 600 litres of pressed must. Immediately after milling, it is placed with its skins in 300 litre French Oak barrels, adding 30 litres each day to each barrel - hence the name Slow Fermentation - so that the yeasts finish off all the sugars daily and leave the wine completely dry. This total fermentation is especially difficult in the Pedro Ximénez variety, due to its known ability to maintain residual sugars.
The musts are aged on lees with gentle battonage for six months in Oak barrels, reaching a very complex structure. The overripe grape, with its concentration of aromas and flavours, is extraordinarily expressive and with manifestations different from those of any other wine, so that the low yields per tonne and the slowness of the process acquire meaning. The result is a great aged wine where the qualities improve every year its evolution in the bottle, which can easily exceed 15 years, with high levels of quality.
Ideal serving temperature:
7ºC - 12ºC
VISUAL: During the first years of evolution in bottle, the visual phase is clean and intense gold with greenish iridescence and glyceric notes, when the glass is rotated. As time passes it is important to observe how the tonality of gold intensifies, always remaining clean.
NOSE: The nose is marked by the French Oak, which is attenuated with notes of raisins and dried plums. It lacks oxidation. There is no stridency, but harmony of all the elements. The natural aromatic characteristics are distinctly unique.
TASTE: In mouth, the non-existent alcoholic sensation, in spite of its 14 alcoholic content, is surprising. It is full-bodied and attacks all organoleptic perceivers, since from the tip of the acidity to the aftertaste of wood and ripe fruit, it is persistent and rich in plenitude.